Here is a blog post on runner bean and tomato spicy salad. It’s a great way use current harvest from the garden kitchen. To grow and harvest runner bean and tomatoes have a look at the links gere for my old blog posts.
The runner bean for recipes are young and tender beans. If using the shop or supermarket bought ones are too mature to use use fine green beans instead. Mature runner beans skin can be too tough to eat sometimes it might just need a longer boiling time than what recommended here. However fine green beans are great to use as the stems tend to be much tender to eat after blanching in hot water.
The tomatoes I use in this recipe is cherry tomatoes. As they produce abundance and I am always on a look for easy recipes to cook them quickly.
This recipe is based around Vietnamese Nuoc cham dipping sauce which uses even more summer produce like garlic, chillies and lime. This recipe is best serve chill and eat immediately after cooking. It can keep for a day or two in the fridge.
Runner bean and tomato spicy salad recipe
Serves 4 people
300 grams of runner beans
200 grams of cherry tomatoes
Nuoc cham sauce
3 cloves of garlic peeled and minced finely
1 lime juice only
One tablespoon of fish sauce
1-2 red chillies sliced thinly depends on how much heat you like
1 teaspoon caster sugar
Clean and slice the runner beans into about 1 cm apart. In a pot of boiling water blanch the runner beans about 3 minutes. To add maintain it’s crunchiness and prevent the runner beans from further cooking plunge into a cold running water. Drain and put it in a salad bowl.
Slice the cherry tomatoes into half. Add the tomatoes to the salad bowl.
Make the dressing by adding the rest of the remaining ingredients together. Once it’s well mix add the dressing to the runner beans and tomatoes in the salad bowl.
Enjoy, thank you for dropping by. Do let me know how you get on.
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